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Darra Goldstein on food scholarship

The Oxford Companion to Sugar and Sweets

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What do Russians poets eat? When does food heritage become international politics? How has sugar been used as medicine? Darra Goldstein, the editor-in-chief to The Oxford Companion to Sugar and Sweets, shares her insights on how a three-year project transformed into the lively compendium of all things sweet. She takes us through the process of what it was like to oversee 265 contributors and over 600 entries, and the journey she took to get where she is today.

When food and scholarship converge

Building an Oxford Companion — a genesis

Building an Oxford Companion — in the pursuit of accuracy

 Building an Oxford Companion — sugar-coating the pill

Headline image credit: Sugar & Sweets on the Windowsill. Photo by Connie Ngo for Oxford University Press.

Darra Goldstein is the editor of The Oxford Companion to Sugar and Sweets. She is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat.

Connie Ngo is a Marketing Assistant at Oxford University Press.

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  1. Interview with Darra Goldstein : EphBlog

    […] to Sugar and Sweets (Good lord — $65.00 and 920 pages to bedevil your sweet tooth!), Oxford University Press has shared seven minutes worth of interviews with Goldstein, the James Beard and Julia Child award-winning […]

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